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Not sure if all of you realize how lucky we are to have our own version of noodles...the cake noodle. According to an article in Hawaii's Midweek, the birth of the cake noodle was at the On On restaurant in McCully. The cake noodle is a chinese dish, but made with saimin noodles...go figure. This recipe looks similar to my crispy gau gee mein recipe but with slight variation for the cake noodle.
10 small dried Chinese mushrooms
1 pkg Won Ton wrappers
1/4 lb Fresh shrimp
1/2 lb Ground pork, (chicken or turkey)
7 ounce can Water chestnuts, chopped fine
3 Green onions finely chopped
1 tsp Oyster sauce
1 tsp Soy sauce
Dash of white pepper
1 tsp sugar
1/2 tsp pared and grated fresh ginger root
1 small clove Garlic, pressed
1-1/4 Tbsp Cornstarch
3 C Vegetable oil
1 lb Fresh, frozen or dried saimin noodles
1-1/2 C sliced BBQ pork (char siu)
1/4 lb Fresh shrimps, shells removed, deveined, left whole or sliced
1 whole Chicken breast sliced into bite-size pieces
1/2 C Dried small black chinese mushrooms
1 medium Onion sliced
2 stalks Celery cut at a diagonal
1 C Fresh mushrooms, sliced or 3/4 C canned sliced mushrooms
1 C Bean sprouts
1/2 C sliced Waterchestnuts
1/2 C Bamboo shoots, sliced
1 C Bok choy chopped into 2-inch pieces
1 C sliced Chinese or Napa cabbage
1 C sliced Carrots
1/4 lb Snow peas, trimmed
2 Tbsp Cornstarch
2-1/2 C Chicken or vegetable stock
2 Tbsp Soy sauce
4 Tbsp Oyster sauce
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp Sesame oil
Put the mushrooms in a small bowl and pour boiling water over them. Let soak for 20-do mins. Meanwhile, cook the saimin noodles in a large quantity of boiling water for 2-3 minutes. Drain, rinse under cold water, drain again, pat dry with paper towels. Heat pan or wok with 4-5 Tablespoons of oil, lay saimin noodles flat in pan. Cook Noodles for 4-5 minutes on each side until crispy, golden brown. You want the noodles to be crunchy on the outside and tender on the inside. Remove Noodles from the pan, cut into square pieces and set aside.
Heat a work or skillet over medium high heat until hot. Add chicken and stir fry for 2 mins. Add the shrimp, BBQ pork and vegetables. Mix all the sauce ingredients well and add and bring to a boil until thickened. Pour vegetable mixture over noodles and serve garnished with Chinese parsley (cilantro), sliced green onions, and egg shreds, if desired. Place gau gee on/around noodles.
Place mushrooms in a bowl and cover with boiling water. Let stand 20-30 mins. Drain and squeeze out excess water and chop finely. Remove shells, devein shrimp and finely chop. Transfer chopped foods to a large bowl. Add soy sauce, ginger, garlic, cornstarch and egg. Mix well. Place one level teaspoon of mixture onto center of each wonton. Brush edges with water. Fold in half over filling, pressing edges firmly together to seal. Heat vegetable oil in wok over high heat until it reaches 375 degrees. Fry 8 to 10 gau gees at a time in hot oil until golden, 2 to 3 mins. Drain on absorbent paper towels. Put on top of pan fried noodles or may be served separately with Sweet and Sour Sauce.
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